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clam chowder

Gluten Free Dairy Free Boston Clam Chowder

Our dear New Englander friend Dayle gave us 2 thumbs way up! She couldn’t  believe it was gluten free and diary free and loved every last spoonful.

  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


Units Scale
  • 6 tablespoons butter, ghee, or butter alternative like MELT (soy free)
  • 2 cups diced yellow onion (about 1 1/2 onions)
  • 2 cups diced celery (about 4 stalks)
  • 2 cups diced carrots (6 carrots)
  • 3 medium red rose potatoes (or Yukon) diced
  • 1 1/2 fresh thyme minced or 1/2 tsp dried thyme
  • 1 tsp of Smoked Applewood Sea Salt or Sea Salt
  • Freshly ground pepper to taste
  • 1/4 cup Pamela’s artisan gluten free or Cup 4 Cup gluten free flour
  • 1 can full fat coconut milk
  • 3 cups canned clams
  • 4 cups clam juice


  1. Melt 2-3 tablespoons of the butter in a large heavy-bottomed stockpot.
  2. Add the onions and cook over medium-low heat until translucent.
  3. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté until vegetables are beginning to soften.
  4. Add the clam juice; bring to a boil, and simmer, uncovered, until the vegetables are tender, about 10 minutes.
  5. In a small pot, melt the remaining 4-5 tablespoons of butter and whisk in the flour.
  6. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot clam broth from the soup, keeping vegetables out, and then pour this mixture back into the soup pot.
  7. Simmer and whisk for a few minutes until the broth is thickened.
  8. Add the coconut milk and clams and heat gently for a few minutes to cook the clams.
  9. Taste for additional sea salt and pepper.


Serves 6-8 Enjoy with a crusty baguette and salad.

  • Author: Curry Girls Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes